SICHUANESE GREEN SOY BEAN SALAD

SICHUANESE GREEN SOY BEAN SALAD (xiang you qing dou, for six)

Salads, bean, Sichuanese green soy bean salad 1 OLYMPUS DIGITAL CAMERA

salt

14 ounces fresh or defrosted frozen green soy beans (shelled weight)

5 ounces Sichuan preserved vegetable (zha cai, sometimes labeled chili radish strips in soy sauce)

1 ounce carrot

1 small red bell pepper or fresh red chili

2 to 3 teaspoons sesame oil

 


 

1.Bring a panfull of water to a boil, add salt, then the soy beans. Return to a boil. If you are using fresh soy beans, cook for about 5 minutes, until tender, then drain and refresh immediately under cold tap water; if you are using defrosted frozen beans, simply blanch them for a few seconds, drain and then refresh.

2. Cut the preserved vegetable, carrot and red pepper into small squares of a similar size to the beans. Bring a little water to a boil, then blanch the carrot and pepper, separately, for a minute or two, until tender but still crunchy. Drain and refresh these, too.

3. Mix the beans and other vegetables together with salt and sesame oil to taste.

 

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SICHUANESE PRESERVED VEGETABLE

 

from Fuchsia Dunlop, Every Grain of Rice

 

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